Deviled Coconut Curry Chicken- Summer 2008 Catalog

Deviled Coconut Curry Chicken

Chicken pieces cut into bite-sized pieces.  (I prefer to cook in a cast iron skillet until lightly browned.)

1 large onion

2 garlic cloves, minced

2 Tbsp lemon juice

1 Tbsp lemon rind

1 cup tomato sauce

1 Tbsp sucanat or organic turbinado sugar

1 tsp dry mustard

1 tsp curry powder

1 tsp vinegar

1 tsp soy sauce

1 can coconut milk

Sauté chicken until golden and then add onions and garlic to sauté. Add tomato sauce, coconut milk, lemon juice, vinegar and soy sauce. Stir in dry ingredients and simmer on low for 10 minutes. I serve this over brown rice (soaked and cooked according to Nourishing Traditions) with a green salad.

– Jennifer B.

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